low carb

There's every reason in the world to whip up one of these artichoke-heart-filled dishes today, and I'll give you three: (1) They're absolutely yummy; (2) artichokes are good for you (they contain folate, fiber, vitamins C and K, and they're also packed with antioxidants—when cooked, even more than asparagus and broccoli); and (3) it's National Artichoke Hearts Day. So why not? Popular Paleo's Roasted Garlic and Artichoke Stuffed Chicken—low-carb and packed with flavor: A photo posted by popular_paleo (@popular_paleo) on Jul 11, 2014 at 8:39pm PDT Emily Bite's Spinach and Artichoke Grilled Cheese uses fat-free sour cream for creaminess: A photo posted by Emily (@emilybitesblog) on Apr 23, 2014 at 3:59pm PDT Feed Me Phoebe's Artichoke Hummus is filled with fiber: A photo posted by Feed Me Phoebe (@phoebelapine) on Apr 4, 2014 at 10:28am PDT What are your favorite artichoke recipes? read more

"Cheese puffs" may not automatically may your brain think "healthy," but today is National Cheese Doodle Day (who knew?)—and, as it turns out, there are some creative ways to tuck into crunchy cheesiness without breaking your calorie bank (again: who knew?). Snikiddy Mac 'n' Cheese Puffs: They're gluten-free, made with non-GMO rice and corn, sans trans fats (and low in saturated fats), and created in a facility that doesn't also manufacture peanuts or tree nuts. Also: You get 60 puffs per 120-calorie serving. Gluten-Free Vegan Baked Cheetos There's absolutely no cheese or dairy in this cheesy-puff version from Fork & Beans—they're also gluten-free. A little experimenting in the kitchen led me to some baked Cheetos. I saved a bag, just for you... Recipe is now on the site! #glutenfree #vegan A photo posted by Cara Reed (@forkandbeans) on Aug 26, 2014 at 10:13am PDT Vegan Aged White Cheddar Puffs: Earth Balance uses navy beans and non-GMO corn to make these puffs (entirely devoid of gluten and dairy). Egg-White Aged Cheddar Chips: One serving of super-light cheesy IPS contains two all-natural, GMO-free egg whites (the same as about 7 grams of protein), with half the fat of potato chips. What are read more

Need a reason to celebrate pancakes? By eating them? Sure! It's National Pancake Day (and you can get a free short stack of buttermilk 'cakes at IHOP today). But you can also DIY your own healthier plate o' pancakes by pulling out one of these recipes. Whole-Wheat Blueberry Pancakes An easy, simple hack: swap out white flour for whole grain. The antioxidant-rich blueberries are a bonus! From Sally's Baking Addiction. {new!} Whole Wheat Blueberry Pancakes. Nothing fancy, nothing crazy, just plain 'n simple, healthy, and delicious. Another #sbahealthyjanuary recipe success! 👌💙 Recipe link in profile. A photo posted by Sally 🍰 (@sallysbakeblog) on Jan 16, 2015 at 6:36am PST Two-Ingredient Pancakes Seriously. These protein-packed pancakes from bodybuilding.com require nothing more than eggs and bananas. Fatcake Pancakes Chocolate-Covered Katie always delivers the goods—and look at these! The key to their fluffiness? Vinegar (who knew?). Also in the recipe: rolled oats, a bit of stevia (or a touch of maple syrup), milk, and spelt flour. My new favorite way to make pancakes - the lightest, fluffiest, softest, most delicious pancakes you will ever put in your mouth ❿ￏ Recipe is on my blog @chocolatecoveredkatie . . A photo posted by Chocolate-Covered Katie read more

So here's a question: Have you ever considered subbing out the corn or flour tortillas in your tacos for...jicama? Nope—me, neither. But Tortilla Republic—a modern Mexican restaurant in West Hollywood, Laguna Beach, and Kauai—did, and the result is nothing less than intriguing. It's also remarkably easy. First: Jicama is a root vegetable that's high in fiber, protein, and vitamin C...and it's also low in fat and carbohydrates. And this recipe also has avocado, which is rich in healthy fats, and shrimp, which contains selenium and the antioxidant astaxanthin (it may help support the nervous and musculoskeletal systems). Also: nom. Take a look! Tacos de Jicama Courtesy Tortilla Republic 2 cups shrimp, chopped, and poached in white wine 2 cups jicama, chopped into small cubes 1 cup tomatoes, chopped small cubes 1/4 tsp. chopped cilantro 1 tsp. Serrano peppers, minced 1 tbsp. red onion, minced 1 tsp. salt 1/4 cup chipotle aioli (below) 1 avocado, diced Chipotle Aioli 1/4 cup mayo, mixed 1 tsp. chipotle adobo, pureed Mix all ingredients to create filling. Slice jicama thin on its widest angle, to create a large "tortilla." Place filling inside and role it into a flute and top with a dollop of chipotle read more

With just five days left of my Whole30 challenge, I've learned a few things. One is that I don't miss the things I thought I might—namely, cheese and bread. What I have missed, though? Pasta. But! I've also learned that you can fake noodles in a lot of cool ways. One of them was presented by super-smart Glamour editor Marissa Gold, who used a cool contraption to make this zucchini "pasta" with (lean, grass-fed) meat sauce: It's a #paleo #lowcarb feast! I made #local #organic #zucchini noodles with #grassfed lean beef meat sauce.👌#recipes #dinner #healthy #delicious #vegetables A photo posted by Marissa G. (@thenotoriousmbg) on Nov 11, 2014 at 3:54pm PST I was not sold on spaghetti squash the first time I tried it, but that's also because I made it wrong. Now? A tad obsessed. You just halve a squash, scoop out the seeds, sprinkle some salt and pepper and a little oil over the top, and roast (scooped-out sides down) in the oven. When the middles are nice and soft, you take a fork and scrape them out—they'll naturally separate into "noodles" and you can top with the sauce of your choice. (This pic from Beyond Zucchini sums read more

There are as many bread options around as there are options for what to put on your sandwich...but not all breads are created equal. Some commercial breads have additives, sugar, syrups, and chemicals—such as azodicarbonamide, a foaming agent that's also found in yoga mats. But if you're looking for alternatives for your morning toast, there are other options you can try. Sprouted Grain: This is almost exactly what it sounds like! Instead of using dry grain, the grain is first soaked in water until a teensy plant grows. Then the sprouts are ground up to make bread. The benefit? The process is thought to be easier on our digestive systems, boost the bread's protein content, and lower the gluten content (though sprouted grain breads are not gluten-free). Ezekiel 4:9 Sprouted Grain Bread is a great example; it contains no added sugar and uses six sprouted grains (such as barley, wheat, and millet) and even some sprouted legumes (lentils and soybeans). Seeded: Slices of seeded bread use ground seeds as main ingredients. The seeds themselves—often sunflower, flax, or pumpkin—usually contain extra nutrients, such as omega-3 acids, selenium, magnesium, and antioxidants. One to try: Dave's Killer Bread Seeded Honey Wheat—one slice has read more

I love having friends and family over for dinner, especially during the summer. An evening meal outdoors is sheer perfection. The key for me is to make as much as possible ahead of time, so that when the guests arrive I can enjoy socializing. But, let’s not forget, I’m a Southern girl at my core and I’m a big fan of everyone piled into the kitchen chatting and drinking a libation while the last steps of the meal are prepared. The kitchen is the central hub of a Southern home, and I follow that tradition very closely. Big Mama (my mom) would be proud! Everything on my dinner menu is pretty simple to make, but don’t mistake the simple preparations for boring eats. The ingredients are easily found all year long, so these recipes don’t have to gather dust during the fall and winter months. There are even a few surprises in there: pizza with crust made out of cauliflower. Incredibly creamy ice cream without dairy. It is all nutritious and super delicious—foodies, never fear: I promise you won’t be disappointed!! Today's Recipe: Fresh Basil and Mozzarella Pizza With Cauliflower Crust This is a perfect dish for vegetarians and the read more

When it comes to weight loss, there are an awful lot pieces of research out there that suggest a low-fat diet is better than low-carb...and vice versa. But this new study suggests that one of those choices just might have a leg up on the other. For the newly released study, researchers randomly assigned 150 obese women and men, of all races, between the ages of 22 to 75 to eat either low-carb (consuming fewer than 40 grams of carbohydrates a day, choosing primarily unsaturated fats such as fish, olive oil, and nuts) or low-fat (with less than 30 percent of total daily calorie consumption coming from fat). After a year following their respective diets, the low-carb group had lost more weight—an average of 12 pounds, versus the low-fat group's average of four. But the researchers also noticed that people in the low-carb group showed larger increases of lean muscle mass than those in the low-fat group; in fact, say the researchers, the low-fat group lost more muscle than fat. The low-carbers also had a boost of HDL cholesterol levels (the "good" kind of cholesterol). Of course, there's still more research to be done, but the study's authors write that read more

You hear all the time about what diets are the best/the worst, right? But interesting new research shows that your eating choices might not be entirely up to you. Wait, that sounds a little spooky. Here's some clarification: It might have something to do with the bacteria in your stomach. (Hold on, is that even spookier?) Researchers from the University of California at San Francisco, Arizona State University, and the University of New Mexico found that the collection of microbes in our digestive tracts may actually play a role in influencing what we choose to eat. So even if your brain wants to follow that vegan, paleo, or low-carb diet, your gut bacteria may have other ideas. Here's the thing: These little bacteria have different nutritional needs based on the jobs they perform within our GI tracts. And sometimes, their needs meet our newest diet goals. But sometimes...they don't. According to the study's senior author, Athena Aktipis: "[These] microbes have the capacity to manipulate behavior and mood through altering the neural signals in the vagus nerve, changing taste receptors, producing toxins to make us feel bad, and releasing chemical rewards to make us feel good." Naturally, there's still a lot read more

Looking for the perfect low-carb, gluten-free pizza crus? I had no idea that I might be...until I saw these from Purely Elizabeth. Purely Elizabeth is a line of granola, oatmeal, and baking mixes made from super-high-quality natural and certified organic ingredients, high in fiber and protein, and totally free of stuff like artificial flavors, colors, GMOs, or preservatives. It was founded by Elizabeth Stein, a holistic nutritionist, who also came up with a cool e-magazine, and I couldn't help but drool when I saw this cauliflower crust (and two ways to use it) in the latest issue. See if you have to wipe down your keyboard after checking these out too: Cauliflower Crust 1 head cauliflower, cut into florets 1 egg 1/2 cup grated Parmesan 1/8 teaspoon salt Preheat oven to 375 degrees. Place cauliflower florets in a food processor and process until “rice” texture. Place on a parchment-lined baking sheet and bake for 15 minutes. Remove cauliflower from oven and place into a cheesecloth. Increase oven temp to 450 degrees. Squeeze out all excess liquid from cauliflower. Once all liquid is extracted from cauliflower, place in a large bowl and add egg, Parmesan, and salt. Mix to combine and read more

Well! I think I've officially found my new favorite summer salad. I mean, just look: This lovely creation is a truffled avocado, tomato, and hearts of palm salad via Lauren Conrad. And what's not to love? It uses just five ingredients—tomatoes, avocados, hearts of palm, olive oil, and truffle salt—so it's super fast to whip together. It's filled with heart-healthy fats and tasty veggies and also fits right into LC's 2014 Bikini Boot Camp plan (which I am in the midst of investigating right...now). Yum! Will you try it? read more

You hear so much about what may help weight loss and what may not—gaah. It can be confounding, right? That's why Caryn Alter, RD, of the Star and Barry Tobias Health Awareness Center at CentraState Medical Center in New Jersey, took some of those weight-loss tips to task. Here's what she has to say: Myth: Eating after 8 P.M. will make you gain weight. You hear this one all the time—that any food you eat just before bedtime isn't expended. But Alter says it's not true! "Unless you are an admitted night-eater, eating at night is not unhealthy and does not make you fat—as long as you aren't eating too many calories throughout the day," she says. "There is no magic time to stop eating at night to help you lose weight." Myth: "Health foods" are better for you. Hey, they've got "health" right there in their names, right? But no—that doesn't always mean they're any better than regular foods. "There is no real definition of 'health food,' or 'natural food,'" Alter says. "Health foods can be just as high in calories, fat, and salt as other foods—and are often more expensive. Only organic foods have labeling guidelines and are read more

Attention, low-carb lovers—yes, you can have your pizza...and eat it too. (I completely acknowledge that I'm a nerd for wording that way. But read on...it's true!) Pizza may not necessarily always rank super-high on the health-o-meter, but there are plenty of ways to incorporate it into your diet—even if you're on a mission to cut down on carbs. 1: This flax and Parmesan crust (which is also gluten-free) is via Mellissa from I Breathe...I'm Hungry. The crust includes flax meal, coconut flour, and hemp seeds—and OMG if it doesn't look delish. 2: The crust here—conceived by Jessica at Something Beautiful—is made by baking cream cheese, eggs, and Parmesan, along with some nice spices. 3: Um, two words: "pizza sliders." The "crust" on these mini pizzas from Your Lighter Side are made from baby portabello mushrooms—then topped with sugar-free pizza sauce, cheese, and pepperoni. Do you have any lower-carb pizza-crust recipes you want to share? read more

I don't need need too many excuses to seek out healthy recipes for grilled-cheese sandwiches—I've always been a fan (earlier this week, I made a grilled cheese with avocados, tomatoes, and spinach of which I am quite proud)—but here's another excuse: April is National Grilled Cheese Month. As such, I've been scouring Pinterest for ideas, and I found this very tasty one courtesy of Carolyn Ketchum All Day I Dream About Food: low-carb, gluten-free grilled-cheese croutons. There's something about the idea of bite-size grilled cheese that I can really get behind, you know? And pairing itty-bitty sandwiches with tomato soup on a rainy spring day sounds absolutely divine. And, just in case you're after some more healthy grilled-cheese ideas, check these out: * Grilled cheese, basil, and pear sandwiches * 5 yummy ideas (including spinach-artichoke, vegan, and Brie) * Gluten-free pesto grilled cheese How do you health-ify your grilled cheese? read more

Salsa, in some form, is almost always on my menu. Some of this is because I live in the Southwest--but it's also tasty, low-calorie, high in vitamin C, and even seems to help relieve cold symptoms. What's not to love? There's usually only one problem... read more

By now you guys know how much I love pasta and all things carb-heavy. I try to keep my cravings in check, but sometimes there’s nothing my body wants more (especially now that it’s gotten cooler!) than a bowl of spaghetti or a chunky noodle soup. Which is why I was uber-excited to discover Tofu Shirataki at my local natural foods store recently. Have you ever heard of this low-cal, low-carb pasta alternative? read more